The midland journal. (Rising Sun, Md.) 1885-1947, 1887-05-13
Ladies' Department.
Spring Dishes.
HOW TO BOIL SPINACH.

flick oyer anu WASH uaIl peCk Vi
spinach; cut away all the stalks and
roots, and again wash the leaves un-
til they leave the water clean. Boil
the spinach for the soup and puree
at the same time, put it into plenty
of sailed water, actually boiling, and
boil it fast, until it is tender enough
to rub through colander with a pc.
tato masher, this will be from three
60 ten minutes according to the age
of the leaves. When the spinach is
tender, drain it and run cold water
through it while it is still in the col.
aDder, until it is cold. The spinach
will then be ready to be rubbed
through the colander or sieve, with
a potato masher, to make a pulp or
PURGE. In this form it is ready to
be made into soup. or heated for use
as o vegetable.
CREAM OF SPINACH SOUP.
For two quarts of soup. heat to-
gether one quart each of milk and
water; meantime, put over the fire
in q saucepan two tablespoonful each
butter and -four, and stir them until
they begin to bubble; then gradually
stir in the milk and water. about
half cupful at once. Season the
soup thus made palatable with salt,
white pepper, and little grated nut.
met; and stir into it enough of the
spinach pulp to color the soup DEL
cate green, and then serve it. If the
spinach has been properly boiled, an
directed above. about a cupful will
color and flavor the soup. To keep
the soup hot, set the saucepan con-
tanning it in pan of hot water on
the back Of the stove; and il it be
comes too thick, add enough boiling
milk to reduce it to The desired con-
sistency.
FRIED sHAD-ROE.
Wash the roe without breaking it,;
wipe it on a soft towel, and put it ov-
er the fire in frying pan containing
enough smoking hot fat to prevent
burning; over the pan lay large
tin cover or plate, so as to prevent
the scattering of the fat caused by
the bursting of the grains of the roe
but loosely enough to permit the
steam to escape freely. SO that the
roe may brown; fry it until all the
grains are brown and free from un-
cooked blood. Season the roe high.
ly with salt and pepper, aud when it
is done serve it with dish of new
potatoes sautees. and the cucumbers
dressed as directed below.
With cloth or brush and plenty
of cold water, carefully wash quart
Of new potatoes. Put them over the
fire in sailed boiling water, and boil
them until they are tender but not
broken. Then drain them, cover
them with folded towel to retain
the heat and permit the steam to es-
cape; and keep the saucepan where
the potatoes will be hot until needed
for the table. To serve with the roe,
choose about third of the smallest,
dry them on soft towel, put them
in the pan with the roe just long
enough to brown little; dust them
with salt and pepper, and serve them
around the roe. A few sprigs OF
parsley greatly improve the appear
ance of the dish. i--
Keep the rest Of the boiled pota.
toes hot, to serve with the kidneys
and PURGE OF spinach; these three
dishes constituting o course after
the soup and fish have been removed
from the table.
CUCUMBERS AND YOUNG ONIONS.
Wash bunch OF young onions,
cut away the roots and withered tops,
and either slice them or cut them
about two inches long; keep them
crisp by sprinkling them with sailed
cold water. until they are wanted for
the table. Peel and slice two cucu m.
hers and keep them fresh in. cold
sailed water. just before serving dry
the onions and cucumbers on clean
soft towel; dress them with three
Tablespoonful of oil. mixed with one
OF vinegar, au even teaspoonful OF
salt, and q saltspoonful OF black pep-
per; and serve them with the fried
shad-roe and potatoes.
KIDNEY sAUTEEs.
The success OF this dish depends
upon the rapid,ty with which it is
cooked and served; not more than
twenty minutes should elanse durino
the operation, because, all authorit,
les to the contrary Notwithstanding
kidneys are made hard ami tough by
cooking. Beet kidneys are the best
for this dish but Others may be used
After washing the kidney, cut it into
small slices, rejecting at the white
portion. For pint of sliced kidney
peel and CRATE, or chop finely, q ia.
blespoonful of onion; put it into a
frying-pan with two tablespoonful OF
good drippings or butter. and when /,
begins TO brown, put in the sliced
kidneys; stir the kidneys over d
hAt fro fNw Huo